Pumpkin muffins with candied pepitas from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 56) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • Hiker010 on January 11, 2026

    More dense than the berry muffins (liked texture of those better) Used oil instead of butter 1 cup sugar 1 cup whole wheat pastry flour <1/2 tsp kosher salt Used bottled OJ Used light colored Land's Sake pumpkin -- maybe canned better? Baked 40 min Next time try more whole wheat pastry flour, less oil Could use more pumpkin flavor (try spices used in mom's pumpkin bread? Cinnamon, nutmeg, allspice, ginger)

  • Frogcake on October 06, 2017

    Made these again as they are a family favourite. The recipe makes 12 large muffins. I didn't have pumpkin so substituted it with mashed butternut squash and puréed pears - to the equivalent of two cups. They were very delicious with the pepita topping.

  • anya_sf on September 04, 2017

    I made 1/2 recipe, yielding 11 "normal" muffins. (Of course, this just means we each ate 2 muffins...) Baking time was 25 min. Despite the amount of sugar, the sweetness level was just right. I used white whole wheat flour, which worked well with the hearty texture. Regular whole wheat flour would probably even work. The muffins have a strong pumpkin flavor, with a nice amount of spice. Making the batter a day ahead worked well. I topped them with roasted, salted pepitas, not the candied pepitas. They were very good, although not my favorite recipe because they are rather high in fat and sugar.

  • Frogcake on December 30, 2016

    Excellent. Love the candied pepitas on the top. Have sprinkled brown sugar and sesame seeds when I don't have pepitas.

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